Mangorita

INGREDIENTS
2 (1.5 fluid ounce) jiggers tequila
1 (1.5 fluid ounce) jigger triple sec liqueur
1 (1.5 fluid ounce) jigger fresh lime juice
1 mango - peeled, seeded and sliced
4 ice cubes
1/4 cup mango nectar

DIRECTIONS
In a blender, combine the tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.

Brown Sugar Chops

Ingredients
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce

Preheat oven to 350 degrees F (175 degrees C).

Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

Voodoo Punch

INGREDIENTS
2 cups water
3/4 cup brown sugar
1/2 cup white sugar
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
6 ounces cinnamon sticks
1 (750 milliliter) bottle vodka
1 (750 milliliter) bottle rum
2 cups orange juice
1/2 cup pineapple juice

DIRECTIONS
Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.

Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve. (7 pound) bag of crushed ice
10 lemon slices

Bananas Foster French Toast

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

Roasted Vegetable Calzone (For my cousin Toot)

2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried tomatoes (125ml)
½ cup fresh basil chopped2 tablespoons olive oil (30ml)
2 bamboo skewers soaked in water for 1 hour

Olive Crust:
½ cup black kalamata olives pitted and halved (125ml)
1 teaspoon capers6 cloves of roasted garlic¼ cup olive oil (60 ml)
The juice of 1 lemon

Egg Wash:
1 egg
2 tablespoons water (30 ml)

Flour for dusting
Cornmeal for dusting
Pizza paddle

To prepare vegetables, cut leeks to size and leave the top root attached. Soak leeks standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.)

Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.
Cut and remove seeds and veins from peppers.
Place all vegetables in a large bowl.
Toss vegetable with olive oil and season with salt and pepper.
Place garlic cloves with skins in tack on soaked bamboo skewers.
Preheat barbeque to 375°F/190°C or medium high heat.
Oil preheated barbeque grate.

Place leeks and garlic skewers on grill first and cook for 4 minutes. Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.

Peel the skins from garlic and set aside. Once vegetables are cool chop all into bite sized pieces and set aside.

In a food processor combine olives, roasted garlic, lemon juice and capers, blend lightly with the pulse button of the blender. The mixture will be slightly chunky.

Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a large cutting board lightly dusted with flour and cornmeal.

Smear olive mixture on half of the pizza dough. Leave a 1 inch (2.5cm) border around the outside. Repeat with the other rolled pizza dough. Place cheeses on top of ½ the olive crust then top with spinach, chopped vegetables and sun dried tomatoes. Sprinkle with freshly chopped basil.

Make egg wash by whisking together egg with water in a small bowl. Using a pastry brush, brush egg wash over the empty half of the pizza dough's border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or a fork press both edges together. You should have ½ moon shaped calzone. Repeat with the second olive crust.

Place calzone on a cornmeal dusted pizza paddle.

Preheat one side of the barbeque to 350°F/176°C or medium heat and the other side to 250°F/137°C or low heat .

Oil the grill.

Place calzone on medium heat side for 3 minutes or until crust is hard and can calzone can be easily be moved.

Move calzone over to low heat side and close lid on barbeque.

Cook with lid down for 20 minutes or until crust is golden brown and crisp. The calzone will puff up to form what looks like a pillow.
Remove calzone from grill with the pizza paddle.
Cut in wedges and serve.
Yield: 8 large wedges

Mojito Chicken

1 (2 1/2 to 3-pound) chicken

2 tablespoons garlic powder

1 tablespoon onion powder

1/4 teaspoon ground cumin

1 tablespoon dried oregano

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon paprika

Marinade, recipe follows

4 tablespoons extra-virgin olive oil

Mojito Glaze, recipe follows

Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

Marinade: 1 cup orange juice 2 limes, juiced 1/4 cup white wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 1/4 cup dark rum

Combine all ingredients in mixing bowl.

Mojito Glaze: 1/2 cup dark rum 1/2 cup chicken broth 1 tablespoon brown sugar 3 tablespoons cold water 1 tablespoon cornstarch 1/4 cup chopped mint leaves Salt and freshly ground black pepper

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker.

Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

Slow-Cooker BBQ Beef Stew

1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
5 carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (10 oz.) frozen peas

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.

COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 15 min. or until heated through.

Drink of the month - White Peach Sangria

INGREDIENTS
1 (750 milliliter) bottle dry white wine
3/4 cup peach flavored vodka
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup white sugar
1 pound white peaches, pitted and sliced
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved

DIRECTIONS
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Tandoori Chicken

Ingredients:

1 cup nonfat plain yogurt
1 small onion, minced
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 teaspoon chopped fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
4 bone-in chicken thighs, skinned and trimmed of fat

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Spicy Turkey Burgers with Pickled Onions

Ingredients

1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole wheat buns, split
8 teaspoons reduced-fat mayonnaise, divided

Cooking Directions

To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.
To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.
Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Red Snapper Veracruz

These red snapper fillets are grilled up in packets with a flavorful salsa mixture. You can choose a mild, medium, or spicy salsa for this dish depending on your taste.

INGREDIENTS:
1 pound red snapper fillet
2 cups green bell pepper, cut into thin strips
1 1/2 cup salsa
1 cup onion, chopped
1 cup pitted black olives
1/3 cup dry red wine
3 cloves garlic
3 tablespoons lemon juice
2 tablespoons capers
1 tablespoon olive oil
2 teaspoons oregano
1 teaspoon cumin
lemon wedges

PREPARATION:
Sauté green pepper, onion and garlic in olive oil until tender. Add salsa, wine, lemon juice, oregano, cumin. Bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat. Preheat grill.
Take four 12 inch pieces of aluminum foil. Place 1/4 of the snapper on each piece. Top with 1/4 of the sauce. Fold up aluminum foil to form packets. Place fish packets on grill and cook indirectly for about 30 minutes. Check for doneness and serve with lemon wedges.

Slow Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 ounces) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.

Serve jambalaya with rice.

Drink of the Month - Blushing Geisha

INGREDIENTS:
2 oz TY KU liqueur
1 oz pomegranate juice
2 oz Sence rose nectar
lime wedge for garnish
PREPARATION:
Pour the ingredients into a mixing glass filled with ice.
Stir well.
Strain into a stemmed glass or over ice in an old-fashioned glass.
Garnish with a lime wedge

Grilled Marinated Flank Steak Recipe

Marinade Ingredients1/3 cup olive oil2 cloves garlic, minced2 Tbsp red wine vinegar1/3 cup soy sauce1/4 cup honey1/2 teaspoon freshly ground black pepper

Other ingredients2 pounds flank steakKosher saltFreshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.
4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.